Date: Sat, 4 Dec 1999 21:24:58 -0800 (PST)
-------------- BEGIN bread-bakers.v099.n063 --------------
001 - BethanyO@aol.com - panattone collection
--------------- MESSAGE bread-bakers.v099.n063.1 ---------------
From: BethanyO@aol.com
Subject: panattone collection
Date: Sun, 28 Nov 1999 20:35:44 EST
Hello everyone! Here is some info and some recipes for Panettone, none of
which are for the bread machine. I haven't tried any of the recipes, so I
can't speak for their quality. I hope you all enjoy them.
By the way, I didn't find any good info about Pandoro. King Arthur sells a
pandoro pan, and their website has a recipe, but it's for the bread
machine. I have all these recipes for Panettone, but none for Pandoro. Go
figure.
Beth (BethanyO@aol.com)
I have a book called "The Recipe Encyclopedia" and it says that Panettone
is "A cake made from sweet yeast dough enriched with egg yolk (which gives
it its color), candied fruits and raisins. Usually made in the shape of a
tall, round loaf, panettone is a specialty of Milan, in northern Italy,
where it is now commercially produced for sale around the world. It is
served with coffee for breakfast and is traditional Christmas fare."
In addition to the following recipes, there is one in "The Joy of Cooking"
(mine isn't the most recent edition, though) and if you go to
www.kingarthurflour.com they have a recipe, too. They published a
different recipe in the December 1999 catalog which required a few things
you have to buy from them, but I'm sure if you call they'd be happy to send
you whatever you need. They also sell a special round glass pan
specifically for Panettone. Both of the KA recipes use a Biga (overnight
starter) so they and this first recipe I think are the more authentic.
* Exported from MasterCook *
Bruno's Panettone
Recipe By : Madeleine Kamman's "The Making of a Cook"
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For The Chef:
1 C Unsifted Unbleached All-Purpose Flour
2 Tsp Dry Yeast
1 C Lukewarm Water -- (90F)
For The Levain:
1 C Unsifted Unbleached All-Purpose Flour
2 Tbsp Granulated Sugar
2/3 C Lukewarm Water -- (90F)
To 1 C Lukewarm Water As Needed
For The Intermediate Dough:
5 Lg Egg Yolks
1 Lg Egg
1 1/4 C Granulated Sugar
1 1/2 C Sifted Unbleached All-Purpose Flour
1 1/2 Tsp Salt
3/4 C Unsalted Butter
Just Melted And Barely Warm
For The Final Dough:
1/2 C Dark Raisins
1/3 C Finely Diced Citron
4 1/2 Tsp Orange Flower Water -- Or
Orange Liqueur
1/4 C Dry Marsala
3 Tbsp Unsifted Cake Flour
3/4 C Unsalted Butter -- At Room Temp, Plus
3 Tbsp Unsalted Butter
To Grease The Glass Bowls
1 1/2 C Unsifted Unbleached All-Purpose Flour
1 1/2 Tsp Salt
1 Tbsp Dried Ground Orange Peel
As Sold In Spice Jars
1 Tbsp Dried Lemon Peel
As Sold In Spice Jars
1 Tbsp Anise Seed -- Finely Ground
Confectioner's Sugar
Madeleine's Notes:
Note that three glass bowls will be needed. I have chosen this recipe
because it involves all the steps of rich bread baking from the chef
through to the baked product without taking days to prepare. For the
preparation of this bread, I am using the techniques explained in great
detail on pages 241-243 of "Le Ricette Regionali Italiane", by Maria
Gosetti della Salda, Milan, Italy, 1967. The amount and choice of
ingredients were recommended by my Milan-born cousin Bruno Asnaghi. I have
adapted the proportions to American unbleached all-purpose flour. The cake
flour in the recipe is used exclusively to coat the raisins and citron and
prevent them from falling to the bottom of the bread.
Best freezing stage: Fully baked
Yield: 3 rich cakelike breads each to be baked in one 1-quart tall pyrex
glass bowl, for a total of 24 servings.
Make the chef: Mix the flour, yeast, and water together in a medium-size
bowl until homogeneous. Cover with a piece of cheesecloth and let ferment
and rise 3 full hours at room temperature in the warmest corner of the
kitchen.
Make the levain: In a large bowl mix together the flour and sugar. Make a
well in the center of the flour and to it add the chef; gradually blend the
chef into the flour, adding also water as needed until the levain is
homogeneous. Cover with the same cheesecloth and let ferment and rise
overnight in a cooler corner of the kitchen.
Make the intermediate dough: Put the egg yolks and the whole egg in a
large bowl. Beat them into a thick omelette batter, then stir in the sugar
and whisk until the mixture turns semithick and foamy (no need to reach the
ribbon stage, though). Make a well in the flour and salt mixed together,
gradually add the beaten eggs, them the levain, using a wooden spatula and
lifting the dough to aerate it at the same time. Continue beating gently
as you introduce the melted, barely lukewarm butter into the dough. When
the dough is homogeneous, cover it with the cheesecloth and let it rise at
room temperature in the warmest corner of the kitchen until doubled in
bulk. Gently punch the dough down and let it rise again to the highest
volume it will go, 1 to 1 1/2 hours.
Make the final dough: While the intermediate dough rises, soak the raisins
and citron in the mixed orange flower water and Marsala. Cover and let
soak until the intermediate dough has risen for the second time. Drain the
fruit from the flavorings keeping any liquid left at the bottom of the
bowl; pat the fruit dry, toss it into the cake flour to coat well, and set
aside. Cream the 3/4 cup butter with the tips of your fingers and divide it
into four equal parts. Set aside at room temperature. Make a well in the
remaining flour, mix in the salt, fruit, and the ground flavorings; add the
already risen dough to the center of the well together with any remaining
liquid flavorings. Gradually bring the dry flour into the intermediate
dough. As soon as all the flour has been incorporated, put one part of the
butter at the four poles of the dough; using your fingertips, cream each
quarter of the butter into one quarter of the dough. Beat with a few
strokes of the hand, then return to a large clean bowl and let rise another
1 1/2 hours. Punch the dough gently down and aerate it with a few slaps of
the hand, but do not knead it. Butter each glass bowl with 1 tablespoon
each of the remaining butter and line its bottom with a circle of parchment
paper. Add one third of the dough to each bowl. Let proof until the dough
reaches about 1/3 inch above the rim of each bowl, 40 to 45 minutes.
Preheat the oven to 400F while the cakes are proofing. Using a razor blade
dipped in flour, cut a semicircular line 1/6 inch deep into the top of each
cake. Put the cakes to bake 20 minutes on the middle rack of the oven.
Turn the oven down to 325F and continue baking another 20 minutes. Turn
the oven off and let the cakes finish cooking in the dying oven another 5
to 10 minutes. The cakes are done when a metal skewer inserted at the
center of each comes out dry and burning to the top of the hand. Remove
from the oven, unmold on a cake rack, and cool completely. Wrap the cakes
in aluminum foil and store 2 days in a breadbox before serving. Serve
lightly dusted with confectioners' sugar.
>From: Beth (BethanyO@aol.com)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chocolate Almond Panettone
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups all-purpose flour (3 to 3 1/2 cups)
1/3 Cup sugar
1 Package Fleischmann's(r) Quick-Rise Yeast
3/4 Teaspoon salt
3/4 Cup evaporated milk
1/3 Cup butter or margarine
1/4 Cup water
3 eggs -- at room temperature
1/3 Cup mini semi-sweet chocolate chips
1/3 Cup blanched slivered almonds -- coarsely chopped
Set aside 1 cup flour. In large bowl, combine remaining flour, sugar,
undissolved yeast and salt. Heat milk, butter and water until hot to touch
(125F to 130F). Gradually stir hot liquids into dry ingredients. Mix in 2
eggs and enough reserved flour to make stiff dough. Let rest in bowl 10
minutes.
Stir in chocolate chips and almonds. Divide dough in half; place in 2
well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place
until dough rises to within 1/2-inch of rim, about 1 hour.
Beat remaining egg with 1 tablespoon water; brush tops with egg mixture.
Bake on lowest oven rack at 350F for 35 minutes or until golden brown. Cool
in cans on wire rack 5 minutes; remove from cans to complete cooling on rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
>From: Beth (BethanyO@aol.com)
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 4982 4886 0 0 0 0 0 26366 0 14
* Exported from MasterCook *
Italian Panettone
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups all-purpose flour
1/3 Cup sugar
1 Package Fleischmann's(r) Active Dry or Rapid Rise
Yeast
3/4 Teaspoon salt
3/4 Cup evaporated milk
1/3 Cup butter or margarine
1/4 Cup water
3 eggs
1/2 Cup mini semi-sweet chocolate morsels
1/2 Cup chopped pecans or walnuts -- toasted
1/2 Cup dried chopped fruit
OR
1/2 Cup candied fruit
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt.
Heat milk, butter and water until very warm (120F to 130F). Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at
high speed, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make stiff batter. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover
batter and let rest 10 minutes. Proceed with recipe.)
Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter
in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover;
let rise in warm, draft-free place until batter rises to within 1/2-inch of
rim, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest
oven rack at 350F for 30 to 35 minutes or until done. Cool in cans on wire
rack 5 minutes; remove from cans to wire rack to cool completely.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
>From: Beth (BethanyO@aol.com)
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 111 0 515 20148 4149 0 0 0 0 0 26366 0 0 0
* Exported from MasterCook *
Panettone #6
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Packages regular or quick-acting active dry yeast
1 Cup warm water (105 to 115F)
1/2 Cup sugar
1/2 Cup margarine or butter (1 stick) -- softened
3 eggs
1 Teaspoon salt
1 Teaspoon grated lemon peel
1 Teaspoon vanilla
5 Cups all-purpose flour (5 to 5 1/2 cups)
1/2 Cup golden raisins
1/2 Cup chopped citron
2 Tablespoons pine nuts or walnuts
Margarine or butter -- softened
Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup
margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour.
Beat until smooth. Stir in raisins, citron, pine nuts and enough flour to
make dough easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 5 minutes or until smooth and elastic. Place in greased bowl;
turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or
until double. (Dough is ready if indentation remains when touched.)
Punch down dough; divide in half. Shape each half into round loaf, about 6
inches in diameter. Place each loaf in ungreased round pan, 8 1 1/2 inches.
Cut an X shape 1/2 inch deep on top of each loaf.
Generously grease one side of a strip of heavy brown paper, about 25 4
inches. Fit and coil paper around inside of pan, greased side toward
center, forming a collar; fasten with paper clip. Repeat for second loaf.
Cover and let rise about 1 hour or until double.
Heat oven to 350F. Bake 35 to 45 minutes or until golden brown. Remove
loaves from pans to wire rack; remove paper. Brush margarine on tops of
loaves; cool.
2 loaves (16 slices each)
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker(r) Recipe.
Copyright:
"(c) General Mills, Inc. 1998."
Yield:
"2 Loaves"
>From: Beth (BethanyO@aol.com)
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 4489 2429 0 14 0 20084 0 0 2394 0 5472 26366
* Exported from MasterCook *
Panettone #7
Recipe By : "The Recipe Encyclopedia"
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Mixed Fruit -- Coarsely Chopped
2 Tbsp Candied Mixed Peel
2 Tbsp Orange Juice
1 Env Active Dry Yeast
1 Tsp Sugar
2 Tbsp Lukewarm Water
3 C All-Purpose Flour
1/4 C Butter -- Chopped
3 Eggs -- Lightly Beaten
1/4 C Sugar
1/2 C Lukewarm Milk
Extra Milk For Glazing
1. Brush an 8-inch charlotte pan or 9x5-inch loaf pan with oil or melted
butter. Combine fruit, peel and orange juice in a small bowl and set aside
while preparing the rest of the cake.
2. Combine the yeast, sugar and water in a bowl; blend until smooth.
Leave, covered with plastic wrap, in a warm place for 10 minutes or until
foamy.
3. Sift flour into large mixing bowl, add butter. Rub butter into flour
with fingertips for 2 minutes or until mixture is fine and crumbly. Add
fruit mixture, stir until well mixed.
4. Combine eggs, sugar and milk; stir in yeast mixture. Make a well in
center of flour, add liquid. Mix to a soft dough.
5. Turn the dough out onto a lightly floured surface. Knead for 5-10
minutes or until the dough is no longer sticky. Place in a bowl and leave,
covered with plastic wrap, in a warm place for 30 minutes or until well
risen. Shape the risen dough into a loaf. Place in pan, and let rise in a
warm place for 30 minutes.
6. Preheat oven to moderately hot 400F. Brush the dough with extra milk,
bake for 15 minutes; reduce the heat to moderate 350F, bake for 1 hour more
or until the Panettone is well browned and cooked through. If necessary,
cover it loosely with foil to prevent over browning. When cooked it will
sound hollow when tapped.
>From: Beth (BethanyO@aol.com)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Panettone #8
Recipe By : "The New York Times Cookbook"
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Yeast -- (2 Pkg)
1 C Lukewarm Water
1/4 Lb Butter -- Melted
2 Tsp Salt
1/2 C Sugar
2 Eggs -- Beaten
3 Egg Yolks -- Beaten
5 1/2 C Flour -- Approx
1 C Thinly Sliced Citron
1 C Seedless Raisins
Yield: 1 large loaf
1. Soften the yeast in the water.
2. Mix the butter, salt, sugar, eggs and egg yolks. Add the yeast and
butter mixture to 5 cups flour and stir until blended. Knead on a floured
board until smooth and free from stickiness, adding more flour as needed.
The dough should be soft. Knead in the citron and raisins.
3. Place the dough in a greased bowl, grease the surface, cover with a
towel and let rise in a warm place (80 to 85 F) until doubled in bulk, or
about 2 hours.
4. Knead the dough again until smooth. Place in a greased 3-quart pudding
pan or other round pan, brush the top with melted butter, cover and let
rise again until doubled in bulk, or about 40 minutes. Using a sharp
knife, cut a deep cross in the top of the loaf.
5. Bake in a preheated 425F oven until the surface begins to brown, or
about 8 minutes. Reduce the oven temperature to 325F and bake about 1 hour
longer.
>From: Beth (BethanyO@aol.com)
- - - - - - - - - - - - - - - - - -
--------------- END bread-bakers.v099.n063 ---------------
-------------- BEGIN bread-bakers.v099.n064 --------------
001 - "keith johnson"
Subject: Romanian Bread
Date: Wed, 01 Dec 1999 13:51:22 -0800
Anyone out there have a recipe for breads from Romania? Thanks Keith
HotBot - Search smarter.
http://www.hotbot.com
--------------- MESSAGE bread-bakers.v099.n064.2 ---------------
From: "Sue & Sam"
Subject: clear flour
Date: Tue, 30 Nov 1999 17:45:14 -0500
I erred in saying that clean flour was "clear rye" It is simply "clear"
and a grind of wheat. Recipe still works just fine, tho.
Sam
--------------- MESSAGE bread-bakers.v099.n064.3 ---------------
From: Jeff and Pam Michael
Subject: (no subject)
Date: Thu, 02 Dec 1999 07:29:37 -0600
I am new to the list and have found mention of a Carolina Rice bread, I
would love to have that recipe if someone would e-mail me privately or
just place it on the list. Thanks very much.
Pam
--------------- MESSAGE bread-bakers.v099.n064.4 ---------------
From: kbusbin@superioruniformgroup.com
Subject: Diastatic Malt Powder
Date: Mon, 29 Nov 1999 12:22:04 -0500
I would like to know if there is someone who has experience with Diastatic
Malt Powder. Is this something I can use for every loaf of bread (sweet or
savory)? Are there any helpful hints, recommendations, or other information
someone can give me about Diastatic Malt Powder.
I look forward to your reply.
Thanks - Kelly
--------------- MESSAGE bread-bakers.v099.n064.5 ---------------
From: Benjamin Strong
Subject: Zojirushi Swap
Date: Sat, 20 Nov 1999 14:23:17 -0600
I have a Zoji BBCC-V20 in like-new condition. I believe it is their
latest model. The two pound horizontal loaf is too big for the two of
us. I would like to swap it for a BBCC-S15, the discontinued 1.5 pound
vertical loaf model - preferably with the "Finish Pan" that was formerly
available from a nice guy in Florida, who distributed Zoji before he
died. Please respond to ben@strongb.com or Fax: 850-477-3133.
--------------- MESSAGE bread-bakers.v099.n064.6 ---------------
From: mary hettich
Subject: matzo meal
Date: 27 Nov 99 11:50:24 EST
matzo meal can also be used instead of bread crumbs, flour, etc for breading
when frying. it can't be used for bread because no bread is eaten during
passover. it's flour and water, baked and then ground. joyce
____________________________________________________________________
Get your own FREE, personal Netscape WebMail account today at
http://webmail.netscape.com.
--------------- MESSAGE bread-bakers.v099.n064.7 ---------------
From: "mew1925"
Subject: for Ewdeitz
Date: Sat, 27 Nov 1999 10:34:21 -0600
Hello all! Esther, I have two bread machine books which I use as my
"bibles"! Bread Machine Magic and More Bread Machine Magic both by Linda
Rehberg and Lois Conway. Also, any and all of the Electric Bread series
are great. Good luck!
Mary Ellen
"Bake something; you'll feel better." (Peter Fresulone)
--------------- MESSAGE bread-bakers.v099.n064.8 ---------------
From: Anita Burns
Subject: Using regular recipes
Date: Tue, 30 Nov 1999 07:28:54 -0800
I have an Oster breadmaker - an early Xmas present from my mother. I am a
veteran "by hand" bread baker. After figuring out that Bread Flour was a
must, my bread is great. However, I would like to use my old recipes for
hand-made bread. Has anyone had success in converting regular recipes to
bread machine ones? If you reply personally insead of on the list, please
reply to Shanti3@usa.net. If you reply to GTE, I won't get it.
--------------- MESSAGE bread-bakers.v099.n064.9 ---------------
From: "R K Johnson"
Subject: oven spring
Date: Mon, 29 Nov 1999 19:46:53 -0500
Does anyone have any ideas as to why one loaf has great oven spring and
another has little or none? It doesn't seem to vary with oven temperature
or time of bake, and I can't tie it down to any one recipe. In either case
the bread tastes good, but the ones with good oven spring look so much more
attractive. I've even let some rise in the pan lots more than double and had
good results, but also have had fallen loaves when doing that? Maybe
engineers shouldn't make bread?
--------------- MESSAGE bread-bakers.v099.n064.10 ---------------
From: Andie Paysinger
Subject: Bread machine - yet another
Date: Sat, 27 Nov 1999 18:10:43 -0800
Well, I bought another bread machine today. While wandering through
Costco I came across an Oster Expressbake - 58 minute bread machine.
Supposed to finish a loaf of bread in less than an hour. Sounds
impossible, however I will try it out and report on my results in a
future post.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/
--------------- MESSAGE bread-bakers.v099.n064.11 ---------------
From: "James Lawler"
Subject: LOOSE BREAD
Date: Sun, 28 Nov 1999 16:54:25 -0500
Jens:
The following is from Laurel's Kitchen Bread Book -
If the bread tastes yeasty and looks gray, its rising was too long or
too warm or both. Or you may have used too much yeast.
The loose crumb of the bread can be caused by a number of things - too
much flour and too little kneading; overkneading, overfermenting,
overproofing. Also too much wheat germ, bran, oat flakes.
I make my bread by hand also and really enjoy it. Keep at it.
-- Jim Lawler -- jimmyl@dreamscape.com --
--------------- MESSAGE bread-bakers.v099.n064.12 ---------------
From: "Linda Rehberg"
Subject: Sourdough affecting bread pan coating?
Date: Wed, 01 Dec 1999 20:04:55 PST
Jen, sourdough can certainly affect your bread pan over time, especially if
you let it sit in the pan to "sour up" overnight before mixing. I've had it
"corrode" the metal on one of my paddles.
Your best bet to replace the pan is to contact Regal about a new one....have
the model # of your bread machine handy. Their web address is
http://www.regalware.com/
Linda Rehberg
co-author of the Bread Machine Magic cookbooks
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
--------------- MESSAGE bread-bakers.v099.n064.13 ---------------
From: TJCCCT@aol.com
Subject: Re: Digest bread-bakers.v099.n062
Date: Sun, 28 Nov 1999 11:38:36 EST
Hi, I'm new and want to thank all of you contributors for such a great and
informative website. Reggie was kind enough to send me a recipe for Irish
Brown Bread which I've been making ever since.
Does anyone have any suggestions to "lighten" up whole grain breads? Mine
are so dense, they are hard to cut. I don't like to use dairy products or
very much white flour as I'm looking for a healthy loaf of bread.
And Brian, from Australia, who is looking to do an apprenticeship with an
American Bakery. Try King Arthur Flour. They had a Russian lad there for
while. They might be interested.
Thanks everyone. Jeanne from Connecticut
--------------- MESSAGE bread-bakers.v099.n064.14 ---------------
From: LAllin@aol.com
Subject: Re: Digest bread-bakers.v099.n062
Date: Sat, 27 Nov 1999 08:46:13 EST
I highly recommend Bread Machine Magic and More Bread Machine Magic. There
is a third in the series from the same authors; it is a book of tips - Bread
Machine Magic Helpful Hints, or something similar. All are excellent.
In a message dated 11/27/99 6:47:26 AM Central Standard Time,
bread-bakers-errors@lists.best.com writes:
> From: Ewdeitz@aol.com
> Subject: Cookbooks
> Date: Tue, 23 Nov 1999 10:02:13 EST
>
>
> I am a new user of a bread machine and would like to have suggestions as
to
> the best bread-machine cookbooks to get, as a supplement to the
instruction
> manual that came with the machine.
>
> Thanks. Esther
>
--------------- MESSAGE bread-bakers.v099.n064.15 ---------------
From: "Frank Brewster"
Subject: Fw: Baking Information
Date: Sat, 27 Nov 1999 22:44:42 -0800
I received this from Mr. Prejean, and it is certainly comprehensive. Frank
Brewster.
-----Original Message-----
From: Willie J. Prejean
To: frankb@penn.com
Date: Saturday, November 27, 1999 7:34 AM
Subject: Baking Information
>Hello Frank,
>You said in an E-Mail from bread-bakers-errors@lists.best.com that you were
>a rank amateur, and would appreciate advice from any of you experts.
>(Everybody
>else is an expert in my book.).
>
>I don't consider myself as an expert, but I have a web page titled "Willie
>Prejean's
>Baking and Baking Science" with lots of information on baking plus
>demonstrations
>on how to make many types of breads, pastries, etc. including recipes. You
>are invited
>to visit the URL at:
>http://users.accesscomm.net/prejean/
>
>Willie from Spring, Texas a suburb of Houston, Texas.
>
>
>
--------------- MESSAGE bread-bakers.v099.n064.16 ---------------
From: DataSmith@microdsi.net (DataSmith)
Subject: Re; bread flour vs. all-purpose flour
Date: Sat, 27 Nov 1999 12:24:35 -0500
Hi Phyllis,
I've used both with hand-made, Cuisinart, and Kitchen Aid.methods, and I
have found no reason why one can't use bread flour. You may be interested
to know from me, though, that I think the Cuisinart has the KA beaten
hands-down for ease of use in mixing the dough. (Here come the
flames! Ha! ha!) I've always had trouble with the dough riding up toward
the top when using the KA and gotten mixed results with the texture of the
bread, but this opinion is probably only the result of my being more used
to the peculiarities of the Cuisinart and how to "fix" them.
Experienced KA bread bakers out there are welcome to "fry me" and tell me
what I should do to be more consistently successful with the KA. I hope
they offer their responses, because I'm interested to hear them. Right now
I use my KA for cakes and cookie mixes and making meringues.
Hope this helps,
Frank Cavalier
--------------- MESSAGE bread-bakers.v099.n064.17 ---------------
From: "Jodi L. Wittlin"
Subject: matza meal
Date: Sat, 27 Nov 1999 10:38:31 -0800 (PST)
hello all:
this is my first time posting to the list, but i coudln't resist this
question.
someone asks about using matza meal, and what it is....
matza meal is crunched up matza. i doubt you would find a bread recipe
using it, since the point of matza meal is to substitute in recipes for
flour or bread crumbs during PASSOVER...during which bread (and all
leavened foods, including cookies, beer, etc) is forbidden.
usually during the holidays, my mom uses it as a substitute for binder
where she might use flour or bread crumbs...for example, in meatballs.
however, one might try to experiment using matza meal in bread...since
i have to suffer with it for eight days during passover, i generally
avoid it during the rest of the year!!
good luck,
jodi
__________________________________________________
Do You Yahoo!?
Thousands of Stores. Millions of Products. All in one place.
Yahoo! Shopping: http://shopping.yahoo.com
--------------- MESSAGE bread-bakers.v099.n064.18 ---------------
From: Yvonne58@aol.com
Subject: Re: Digest bread-bakers.v099.n062
Date: Sat, 27 Nov 1999 08:38:41 EST
Hello, all. I have been lurking since I found this site listed in a KA
catalog, it's been quite interesting & educational. This message is for
Frank Brewster, who "substantially knows nothing". The book that really
educated me about bread & making bread is by Elizabeth David, "English Bread
and Yeast Cookery", published by Biscuit Books, Newton, MA, new American
edition. I think I got mine at Borders. Anyway, it's a bit dated, as it was
originally written in 1977, but the basic facts remain the same. If you are
interested in how to make bread & a bit of bread history, this is a great
book. It makes an interesting read as well as having lots of recipes for
(primarily) English (Scottish, Irish, some continental) style breads. The
American edition has measures for American cooks as well as the British ones.
I began with the basic bread recipe, and have gone on from there. Once you
understand the way different ingredients work, it's fun to experiment & see
what you get. The basic bread recipe makes a wonderful loaf for toasting,
but tends to get a little dry for sandwiches by day 3. I could go on
forever, I suppose. If you have any questions, email me Yvonne58@aol.com (I
can't remember if this will automatically be in my post somewhere...computer
challenged as I am). Good luck & happy baking!
Yvonne
--------------- MESSAGE bread-bakers.v099.n064.19 ---------------
From: Andie Paysinger
Subject: Oster Expressbake machine
Date: Sat, 04 Dec 1999 17:16:01 -0800
Well, I have tried the Oster expressbake machine and it does a pretty
good job. I tried both mixes and my own recipes 1 1/2 and 2 pound
loaves. I did not try the dough setting or the whole wheat setting.
I did make a loaft of whole wheat on the 80 minute setting. I am
pleased with all the loaves, none had to be tossed out. (Something that
has happened in the past with other machines).
You do have to use rapidrise yeast if you use the 58 minute or 80 minute
Expressbake settings (so if you are using one of the packaged mixes you
don't use the packet of yeast that is included.
The bread does not rise as much on these setting, however I like a
denser loaf when I am making a fruited bread and the crust is what I
like, a bit thicker and more like a rustic European loaf.
The other settings are Basic, - 3 hours; French, - 3 hours, 50 minutes;
Sweet, - 2 hours 50 minutes;
Whole Wheat, - 3 hours 40 minutes; Dough/Pasta (1 hour, 30 minutes)
prepares dough for rolls, specialty breads, pizza, for hand-shaping.
and Bake ( 1 hour) this setting for making jams.
For the price ($60.00) this is a great deal.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/
--------------- MESSAGE bread-bakers.v099.n064.20 ---------------
From: "Jazzbel"
Subject: Re: What makes good taste?
Date: Sat, 27 Nov 1999 16:09:15 -0500
Frank Brewster wrote in his subject line:
| Subject: What makes good taste?
|
"The primary requisite for writing well about food is a good appetite.''
A.J. Liebling
| - In note V099.n061.1, “Jazzbel” says that “Granary flour is a
whole-wheat
| flour with added malt wheat flakes.” Is this a valid definition?
Ken Larsen originally inquired about the granary bread he tasted while
traveling in England.
Granary Meal is a proprietary recipe(Like Coca-Cola) of Granary Foods.
The substitute recipe I gave came from the English edition of Good
HouseKeeping. Elizabeth David suggests no substitute but says Granary Meal
contains rye in addition to malted wheat flakes. I suppose one can
experiment with his own recipe, perhaps substituting some of the flour for
rye..
And what
| are malt wheat flakes?
Malt is a grain which is sprouted, dried, then ground. Barley malt is the
most common.
This is wheat malt.
Therefore, fine bulgur wheat is a good candidate for a substitute.
I am told that malted wheat flakes are available from KA--but KA is beyond
reach for me.
|And, pray tell, what means “AFAIK”?
|
AFAIK it used to mean "As far as I know".
| - Your readers rave about the taste of some breads in Germany. Do you
know,
| what is the secret ingredient?
Joe Ortiz concluded in "The Village Baker" that it is a drop of the baker's
sweat. :-))
Later,
Jazzbel
--------------- MESSAGE bread-bakers.v099.n064.21 ---------------
From: Andie Paysinger
Subject: Panetone recipe -
Date: Sun, 28 Nov 1999 08:27:39 -0800
This is a recipe that can be done either in a bread machine or by hand.
By hand, knead for at least 10 minutes after you have added the fruit.
(Press flat, sprinkle on the fruit and nuts, fold in thirds turn 90
degrees, fold in thirds again and knead for 5 minutes, repeat the
folding and knead an additional 5 minutes. This will distribute the
fruit and nuts well and will give a fine crumb.
3/4 cup milk
1 egg
3 tablespoons butter or margarine, melted and cooled
3 cups bread flour
2 tablespoons honey or light molasses
1 1/2 teaspoons anise seed, crushed
3/4 teaspoon salt
1 teaspoon rapid rise yeast
1/3 cup sultanas (golden raisins)
1/3 cup currants
1/3 cup citron, finely chopped
2/3 cup walnuts or pecans, coarsely chopped.
Warm milk to 110F, whisk egg slightly and add to milk. Place in bread
pan.
Add flour, honey, anise seed, salt and yeast.
Start cycle, sweet, rapid, if available.
After ingredients are well-mixed, add the butter or margarine.
Allow the knead cycle to run several minutes until dough ball appears
very smooth and elastic.
Add fruit and nuts.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/
--------------- MESSAGE bread-bakers.v099.n064.22 ---------------
From: Lobo
Subject: Aussie Baker
Date: Sat, 27 Nov 1999 10:31:08 -0700
Bryan wrote:
> I'm Bryan from Australia and have only recently signed up on the list. ...
> I am currently doing my last year in my apprenticeship ... I was just
> wondering whether anyone knows of any bakeries that would employ bakers
> from overseas like an exchange program so that I can gain some experience
> working in international bakeries.
There's a wonderful chain here called Great Harvest Bread. They're based
in Billings, Montana (sorry, I don't have the address at hand, but you can
probably find it on a Yellow Pages URL). Their franchises are in various
cities in the West, Colorado Springs, Colorado to name one.
I considered buying their franchise at one time. I went to the local store
and inquired about working for them. I wanted to learn more about the
business and also whether I had the stamina and could maintain a continuing
interest in such an endeavor. I offered to work for free. (I was
interested in opening the store in a different state.)
The owner was extremely kind and helpful. He spent an hour and a half
talking to me. But he had all the staff he needed, and was honest in
telling me that he wouldn't want to invest time and training in someone
(even a free employee) who might then take the recipes and methods and not
buy the franchise.
Anyway ... short story made long ... Great Harvest makes a variety of
wonderful breads, muffins and cookies, sells to restaurants and the public,
and might be a good place to inquire.
--------------- MESSAGE bread-bakers.v099.n064.23 ---------------
From: LAllin@aol.com
Subject: Re: Digest bread-bakers.v099.n062
Date: Sat, 27 Nov 1999 08:46:21 EST
In general, bread flour should be used in making raised breads; it has a
higher gluten content and that is what makes for a well raised loaf.
All-purpose flour is often used in quick breads; but, there don't need to
rise like a yeast bread. Some folks do use all-purpose flour for raised
bread but fortify it with gluten (available in health food stores as Vital
Gluten).
In a message dated 11/27/99 6:47:26 AM Central Standard Time,
bread-bakers-errors@lists.best.com writes:
> From: "Phyllis Tesch"
> Subject: using KitchenAid for Bread
> Date: Fri, 26 Nov 1999 16:07:02 -0600
>
>
> I have been lurking for months. It's a great group. But now I have a
> question.
>
> I recently bought a KA5ss (325 watts, 5 qt bowl) especially to make bread
> (the bread machine didn't handle the rye bread recipes I was anxious to
try).
>
>
> When I mentioned the KA to some friends, someone asked if I would stop
using
> bread flour. The thought was that bread flour is for bread machines and I
> should use regular all-purpose flour in the KA. It doesn't help that the
KA
> book that came with the machine has bread recipes with all-purpose flour.
> But the new KA book recipes are almost word for word the same as recipes in
> a much older book I have for an old KA 4c (1977).
>
> In the recent past I made bread in the cuisinart and (infrequently) by hand
> and always used bread flour.
>
> Any thoughts about bread flour vs all-purpose flour?
>
--------------- MESSAGE bread-bakers.v099.n064.24 ---------------
From: hensley@columbus.rr.com
Subject: Sourdough in Bread Machine/Cookbooks
Date: 29 Nov 99 20:59:19 Eastern Standard Time
It's a good one..
For cookbooks, I have a basic one..Betty Crocker, that makes excellent
French Baguettes. I also have Crust and Crumb (even signed by Peter thanks
to Bread-Bakers!!), and Also More Bread Machine Magic, and Rustic European
Breads. Some of these are great for doughmaking in the machine. I
personally like Crust and Crumb, and More Bread Machine Magic for the
machine. All these give recipes for 2-3 size loaves.
Enjoy everyone..Now is the time to bake!! Jenny
* Exported from MasterCook *
Sourdough French Bread 1
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Recipes-Sourdough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup water
3/4 Cup healthy active sourdough starter
1 1/2 Tablespoons sugar
3/4 Teaspoon salt
3 Cups bread flour
1 1/2 Teaspoons active dry yeast
Place all ingredients in your machines fully assembled pan in the order
recommended by your machines manufacturer. Place the pan in your machine.
Select the French or Basic/White cycle and press start.
- - - - - - - - - - - - - - - - - - -
Per serving: 131 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g
Protein; 27g Carbohydrate; 0mg Cholesterol; 134mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : You may need to add 1 Tbsp. Water or Flour at a time if and as
needed to obtain a smooth ball of dough.
Nutr. Assoc. : 0 0 0 0 0 0
--------------- MESSAGE bread-bakers.v099.n064.25 ---------------
From: "Alan Jackson"
Subject: Re: using KitchenAid for Bread
Date: Sat, 27 Nov 1999 09:36:23 -0600
Bread flour is much higher in protein than all-purpose. It is primarily
the protein content that causes the bread to hang together. Cake is
crumbly because it uses cake flour (low protein) and added fats (which
inhibit polymerization of the protein). Don't use bread flour for
pie crust, or cake flour for bread! 8-) All-purpose will work, but
poorly, for both, since it is a compromise. The other issue is that
all-purpose flour varies widely across the country, generally being
more like bread flour in the north, and more like cake flour in the
south. This is related to using hard (or winter) wheat - high protein,
vs. soft (or spring) wheat - low protein.
On Fri, 26 Nov 1999 16:07:02 -0600 "Phyllis Tesch" wrote:
...snip
> When I mentioned the KA to some friends, someone asked if I would stop using
> bread flour. The thought was that bread flour is for bread machines and I
> should use regular all-purpose flour in the KA. It doesn't help that the KA
> book that came with the machine has bread recipes with all-purpose flour.
> But the new KA book recipes are almost word for word the same as recipes in
> a much older book I have for an old KA 4c (1977).
>
> In the recent past I made bread in the cuisinart and (infrequently) by hand
> and always used bread flour.
>
> Any thoughts about bread flour vs all-purpose flour?
>
>
>
--
-----------------------------------------------------------------------
| Alan K. Jackson | To see a World in a Grain of Sand |
| ajackson@icct.net | And a Heaven in a Wild Flower, |
| www.ajackson.org | Hold Infinity in the palm of your hand |
| Houston, Texas | And Eternity in an hour. - Blake |
-----------------------------------------------------------------------
--------------- MESSAGE bread-bakers.v099.n064.26 ---------------
From: DataSmith@microdsi.net (DataSmith)
Subject: Re: Loose bread
Date: Sat, 27 Nov 1999 12:16:56 -0500
Hi Jens,
If it's any help, I use 2 teaspoons of dry yeast granules to make a loaf of
bread. However, my bread recipe may be quite different from yours. Over
the last 21 years, I've experimented with different rising methods and
amounts of yeast, flour, etc. and have occasionally factored in tidbits
I've read in articles about bread baking. The last information I learned
was while studying at Giuliano Bugialli's cooking school in Italy. It was
using a sponge.
I've found that making a sponge first, then adding it to the rest of the
flour always gives me consistent results as far as the texture and taste of
the bread. The method incorporates a tip that Bugialli gave us about being
able to tell when the sponge had "doubled" in bulk. He had us sprinkle a
light coating of flour (about 1/8 cup) over the sponge and cover it with a
dry towel. When the coating of flour had separated into "little islands,"
the sponge was ready to add to the flour and mix.
Another trick I use was learned from reading an article about a bread baker
in France. I used to use 1 cup of warm water for the yeast mixture. I now
use 1/2 cup warm water and 1/2 cup of beer. The beer aids in the rising
and you don't taste it at all in the final product.
Lastly, a great site to visit about baking in general is Willie Prejean's
site. It is a gold mine of information about every kind of baking
imaginable. Mr. Prejean is well-versed in all of the chemistry involved in
the rising process. A visit to his site would be well-worth your
time. It's at:
http://users.accesscomm.net/prejean/index.html
Be patient while the graphics load. Many illustrations are provided to
allow you to see what the stages of baking really look like.
If you have any more questions, I'm here to help as best I can and I'm sure
you'll have plenty of responses from our other members.
Sincerely,
Frank Cavalier
--------------- MESSAGE bread-bakers.v099.n064.27 ---------------
From: "Bill Hatcher"
Subject: Re: Loose bread
Date: Sat, 27 Nov 1999 07:58:52 -0500
Hi Jens -
I suspect you have already diagnosed your problem(s).
Sounds to me like you are probably both using too much yeast, and quite
likely allowing too much rising time.
I suggest you start by reducing the amount of yeast by one teaspoon at a
time until you start getting satisfactory results. For the rising times,
most recipes will specify to "allow to rise in a warm place until doubled in
bulk." First, you want a WARM place, not a hot one; in the summer time, I
just leave my bread on a counter with a cloth over it to keep out
contaminants. In the winter time, I turn on my kitchen range oven on low
just long enough to get it warm, then turn it off. After I check to make
sure that the temperature is not over about 85 degrees Fahrenheit, I put the
covered dough in there to rise. I check it once per hour or so to make sure
it has not cooled too much and reheat as necessary (remove dough from oven
while reheating).
It is difficult for many people to judge when dough has "doubled in bulk"
using the usual container with a small bottom and sloping sides, so it is
not a bad idea to get a container with a flat bottom and straight sides to
make it easier to tell when doubling has occurred.
[[am sending this direct as well as to the list so you don't have to wait
for the digest]]
Best of luck!
- - -
Bill Hatcher
Bill's Raceworld
Goodies for the NASCAR fan
http://www.vstore.com/vstorecar/billsraceworld/
> --------------- MESSAGE bread-bakers.v099.n062.2 ---------------
>
> From: "Jens P. Maudal"
> Subject: Loose bread
> Date: Sat, 20 Nov 1999 12:33:30 +0100
>
>
> We experiance two major problems with our bread baking, one is a
> smell and
> taste of yeast form the bread. am i right in assuming this is due to using
> too much yeast.
>
> Secondly the bread becomes too loose, falls appart when spreading and
> eating it. Is this again because we are too much yeast or may we
> should cut
> down on the time the breads are left for the second rising.
>
> I am not using a bread machine, baking the old fashioned way.
> Thanks for any comments.
> --
> Jens P.Maudal e-mail: jens.maudal@c2i.net
> Drammen
> Norway
--------------- MESSAGE bread-bakers.v099.n064.28 ---------------
From: Haacknjack@aol.com
Subject: Frank Brewster, Jens Maudel, Lynn Cragholm, Spiffy
Date: Sun, 28 Nov 1999 22:12:35 EST
Goodness, I seem to have had all my buttons hit!
First, Spiffy asked for a source for replacement parts. In the U.S.A. at
least, try the aptly-named Culinary Parts Unlimited: 800/543-7549. I and
friends have used them often, and they have not failed us yet. Of course,
the more detailed info you can provide about the original machine (brand,
model number, perhaps approximate purchase date) will assist them in
identifying the correct part from their massive stock.
Lynn Cragholm asked about matzoh meal ... as a half Christian/druid/whatever
and half social-Jewish household, I usually have a box on the shelf. I've
never used it in BREAD, however. It substitutes nicely for bread crumbs in
casserole toppings or breading meat or vegetables for sauteeing. I have some
good Passover cake recipies that use matzoh meal...if you want them, write me
direct and I'll happily supply.
Frank Brewster asked about AFAIK (As Far As I Know) and about what makes a
good "protein-taste" bread -- add at least SOME whole wheat or rye flour.
The crusty French or Italian bread that seems to be utterly "white flour"
probably contains a bit of rye (perhaps 1/2 cup to 4 cups of white). This
little touch makes a very perceptible difference. Maybe it's the same idea
as the ginger that showed up in two of the "bread-enhancer" recipies last
posting!!
Jens Maudel asked about "loose" bread. I would offer three possibilities --
(1) underkneaded (I can't say that I have EVERY over-kneaded a bread...worked
in too much flour in the process occasionally, but never over-KNEADED...)
(2) Over-risen (it's better--within sensible limits--to put the bread in the
PREHEATED oven a little to soon than a little too late) (3) Under-fatted
... full loaves of bread with NO fat or oil at all will go stale much faster
than their greased brethren. Bread goes stale faster when refrigerated than
when left (covered) at room temperature. If you're going to eat the loaf the
day you bake it, there's no big difference. But, if you intend to nibble
over a week or so, be sure to include some butter, oil, or even whole milk to
enhance the "keeping" qualities. The bread enhancer recipies last posting
that included lecithen might also do the trick.
Best of luck to everyone, I'm enjoying these conversations.
--------------- END bread-bakers.v099.n064 ---------------
-------------- BEGIN bread-bakers.v099.n065 --------------
001 - "Sue & Sam"
Subject: Grissini Torinesi - Breadsticks from Turin
Date: Sun, 28 Nov 1999 07:38:40 -0500
Tried this the first time for Thanksgiving and they were excellent.
They were even better two days later when they were overheated in the
oven and developed a great hard crust and a nice chewy interior.
* Exported from MasterCook *
Grissini Torinesi - Breadsticks from Turin
Recipe By : Galli
1/2 cup warm water
5 1/2 cups bread flour
2 tsp salt
1 1/4 cups cool water
1/2 cup biga
1 tbsp unsalted butter
1 tbsp extra virgin olive oil
Dissolve yeast in small bowl - 15 minutes. Place flour in large bowl,
stir in salt and add yeast, cool water and biga. Mix.
Knead while turning bowl. Fold from side of bowl to center vigorously.
Slap dough back into bowl. and knead until dough comes away from sides
cleanly. Knead on surface about 20 minutes on and off. Return to bowl.
Form well in center and break butter into small pieces adding it to well
along with olive oil. Gently knead until thoroughly incorporated. Dough
will come apart, but will come together again. Shape into ball. Place in
oiled covered bowl and let rise. about 1 hour.
Turn onto well floured surface. With fingertips press out most of air
while forming into 9" x 6" rectangle. Fold about 1/2" of farthest edge
toward you like wrapping silverware in napkin. Introduce some tension so
that roll is tight and try not to extend length. It will be a fat roll -
about 6" in diameter - when done. When you reach edge nearest you, seal
edge with heel of hand.
Rub olive oil on section of work area about 1 1/2 times the size of the
roll. Place roll here, cover and let rise about one hour. Preheat oven
425.
Have 2 baking sheets ready. Uncover dough roll and brush it all over
with oil. Using sharp serated knife, cut dough crosswise into 1/4" wide
pieces, pulling each piece gently away from roll as you cut it. Cut
several pieces at a time and then form them into bread sticks. With one
hand, grasp top and other the bottom of each piece. Pick it up and
gently move hands outward and parallel. The dough will begin to stretch
easily once it is lifted from surface. Stretch to about 12" in length
and place cross\wise on baking sheet. Mist generously, and place in
oven. Bake 5 minutes and then mist again. Bake about 20-25 minutes.
GRISSINI AL SESAME - with sesame seeds
Prepare dough to point where it is brushed with olive oil. Measure one
cup sesame seeds and drop generous handfull alog length of roll and then
spread them all along with finger. As you cut dough, pull remaining
pieces through seeds. Continue as above.
GRISSINI AL PAPAVERO - with poppy seeds
As above, but substitute poppy seeds for sesame seeds.
- - - - - - - - - - - - - - - - - -
--------------- MESSAGE bread-bakers.v099.n065.2 ---------------
From: Lynn E Cragholm
Subject:
Date: Sat, 27 Nov 1999 16:05:47 -0900
I am submitting a wonderful potato dough recipe that originally appeared
in the 1977 More-with-Less Cookbook published by Herald Press. The
recipes and "suggestions by Mennonites on how to eat better and consume
less of the world's limited food resources" were compiled by Doris Janzen
Longacre.
Edna Ruth Byler's Potato Dough Baked Goods
(Edna Ruth Byler, Akron, PA, was widely known through the early lean
years for baking classes she held, teaching her master recipe)
Dissolve
3 pkg dry yeast in
1 cup lukewarm water
Mix in large bowl
1 qt scalded milk
2 cups mashed potatoes (no milk or butter)
1 cup fat (half butter, half margarine)
1 cup sugar
Let cool to lukewarm, then add
Yeast mixture
6 cups flour
Let stand until mixture foams (about 20 minutes).
Add
2 eggs, beaten
1 Tbl salt
11-12 cups flour (a little more or less; the dough should be soft)
Turn out onto floured board and knead until satiny. Let rise in warm
place until doubled in bulk. The dough then may be used to form
doughnuts, cinnamon buns, sticky buns, or dinner rolls, which are covered
and left to rise until not quite doubled.
The doughnuts then are fried in hot shortening at 375 degrees. When
drained and while still hot, they are dipped into a glaze of one's choice
and a chopstick is inserted through the holes so a number of doughnuts
drain over the bowl of glaze until the next doughnuts are ready to be
dipped.
The cinnamon buns, sticky buns, and dinner rolls are baked at 400 degrees
for approximately 8 minutes on the lower oven rack, then shifted to the
upper rack for approximately another 8-10 minutes.
Coffee cake may be made by putting leftover bits of dough into a greased
pan. Dab or punch holes in the dough, spread with butter, and sprinkle
sugar and cinnamon on top. Let rise until not quite double, then bake as
described in the paragraph above.
When I make this wonderful potato dough, I divide it into fourths and
make a batch each of doughnuts, cinnamon buns, sticky buns, and dinner
rolls, and create a coffee cake with the leftover dough scraps.
The yield of the productive day may be frozen after the baked goods have
cooled. Wrap them well and place in large plastic bags.
________________________
In closing, I submit this information that appeared in the
16 November 1999 issue of Tidbits of the Tundra published
in Anchorage, Alaska by Bobo Bunch Publishing. Email
bobobunch@netscape.net
"The workers at a bakery in Connecticut used to play a game at lunch
time. They would play catch with a tin pie plate from the bakery. The
game became so popular that the idea was picked up commercially. Soon
the disks were copied in plastic and embossed with the name of the pie
company : Frisbee."
___________________________________________________________________
Get the Internet just the way you want it.
Free software, free e-mail, and free Internet access for a month!
Try Juno Web: http://dl.www.juno.com/dynoget/tagj.
--------------- MESSAGE bread-bakers.v099.n065.3 ---------------
From: "Sue & Sam"
Subject: a Great Rye Bread - Sam's Rye Bread
Date: Mon, 29 Nov 1999 17:13:37 -0500
I had tried both Geenstein's and Bernenbaum's recipes. They both had =
good parts, so I combined them as follows. This is a delicious loaf of =
rye! It takes a bit of time, but it is worth it.
Sam's Rye Bread
Recipe By : Taken from Greenstein and Bernenbaum's rye bread recipe's
(For Poolish)
1 tbsp moist yeast or 1 tsp dry yeast
2 tbsp sugar
1 1/2 cups organic white flour with germ
1 1/2 cups clear rye flour
3 1/2 cups warm water
ground up caraway seeds
1 tbsp rye flour (King Arthur)
(For bread)
1 cups rye flour, medium ground
1 cup clear rye flour
1/4 cup caraway seeds
1 tbsp. oil
1 tbsp salt
1 tbsp sugar
3 cups white ap flour
2 tbsp dough enhancer
Combine water with yeast and sugar in 6 quart bowl. Let stand 1 minute
then stir until yeast and sugar are dissolved. Add flour and stir until
consistency of thick batter. You may need a bit more white ap flour.
Continue stirring for 100 strokes until strands of gluten come off spoon
when you press back of spoon against bowl. Scrape down sides of bowl and
cover with damp towel or plastic wrap and put in moderately warm draft
free place until bubbly and increased in volume (74-80 degrees). This
poolish can be refrigerated overnight. Transfer poolish to 6 quart bowl.
Add rye flour, caraway, oil, salt and sugar. Stir with wooden spoon
until well combined. Add enough white flour to make thick mass that is
difficult to stir. Turn out onto well floured surface. Knead 15-17
minutes. Dough is ready when small amount pulled from mass springs back
quickly.
Shape dough into ball and let rest on lightly floured surface while you
butter or Pam a large bowl. Place dough in bowl and turn to coat. Ideal
is temperature is 78. Cover with damp towel or plastic wrap and put in
warm (74-78) place until doubled. Try to keep at 78). (Takes about two
hours)
Deflate by punching down. Reform into ball and return to bowl and cover
again. Sit until doubled. (About 45 minutes)
Cut in two pieces. Place in bread pans that have been Pam'd, and let
rise until doubled. (Takes 35-40 minutes)
30 minutes prior to baking, preheat oven with baking tiles in place, to
450. Scar loaves of bread with a sharp raxor blade on the diagonal.
Brush loaves with corn starch mixture. One tbsp cornstarch in 1/4 cup
cold water. Pour into 1/2 cup boiling water and stir until boils again.
Place rack in center of oven and put the bread on this. Needs lots of
steam for a good crust, so spray oven before putting bread in. Repeat
spray twice more at three minute intervals. Bake in bread pan for 25
minutes and then remove from pan and finish loaves directly on stone.
Using a razor blade, score loaves making shallow cuts 1/4 - inch deep
along surface. Slide bread pans onto rack and quickly spray inner walls
and floor of oven with cold water from spray bottle. Close door to trap
steam - three minutes. Spray again and bake 12 minutes. Reduce heat to
400 and bake until loaves are rich caramel color and crust is firm,
another 15-20 minutes. Tap loaves on bottom. If hollow sound - done.
Cool on racks.
- - - - - - - - - - - - - - - - - -
--------------- END bread-bakers.v099.n065 ---------------
Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork
All Rights Reserved